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The best meat ever

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Foghorn
Foghorn Posts: 9,844
in EggHead Forum
That's what my daughter said anyway after taking a bite of a pork chip.  She's 22, a college graduate, and a foodie in training. Nobody disagreed.  

These were chops we butchered with @20stone, @caliking, and @pigfisher.  @The Cen-Tex Smoker, was unable to participate so a buddy of mine helped out and we purchase most of Centex's share. Yesterday we got together and cooked some of the chops and sausage (Tejas and Italian).  Details can be found here. 

http://eggheadforum.com/discussion/1205964/aw-ss2-another-sausage-fest-in-the-graj-mahal/p1

We rubbed the chops with McCormick's Brown Sugar Bourbon rub.  Just roasted them until they were 140 internal. 

Sorry, I didn't get pics after the cook.  Hopefully the marbling of the chops comes through in the pics. Having a 50% mangalitsa pig seems to be a good idea. 

Thanks for looking. 

XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    I am glad it went over well. 

    Now we just need to get your SO won over to the joy that is DIY dirty hippy pork
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 18,731
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    It is some good swine. Sampled the venison sausage last week and it was terrific. So big thanks to Scott2. 

    I did up one of those chops on a rare occasion when I got to lunch at home. SV for a couple of hours then seared on the BS. Farkin deeelishus. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,844
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    @caliking, I should have stolen that pic from you and posted it as my own in the original post.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • blind99
    blind99 Posts: 4,971
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    Tremendous looking chop!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • northGAcock
    northGAcock Posts: 15,164
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    Wait a minute.....you Texas folk are venturing into the pork? Just kidding of course....that is a great looking chop. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,731
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    northGAcock said:
    Wait a minute.....you Texas folk are venturing into the pork? Just kidding of course....that is a great looking chop. 
    "Venturing" would be a gross understatement...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,844
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    caliking said:
    northGAcock said:
    Wait a minute.....you Texas folk are venturing into the pork? Just kidding of course....that is a great looking chop. 
    "Venturing" would be a gross understatement...
    That's right. We're "20stoning" into pork. Which is to say that we're in over our heads but just don't realize it. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    caliking said:
    northGAcock said:
    Wait a minute.....you Texas folk are venturing into the pork? Just kidding of course....that is a great looking chop. 
    "Venturing" would be a gross understatement...
    That's right. We're "20stoning" into pork. Which is to say that we're in over our heads but just don't realize it. 
    We are buried in pork, but cutting our way out, one chop at a time, and learning a lot along the way.  We are still in for ~1,000 lbs on 12 legs, plus a few full freezers
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 9,844
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    Personally, I'm out of chops at this point.   However, we do have a tenderloin, some shoulder meat for a low and slow, and a fair amount of sausage.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • leemschu
    leemschu Posts: 609
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    Nice brother! That chop looks pretty good!
    Dyersburg, TN
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  • Foghorn
    Foghorn Posts: 9,844
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    Thank you @leemschu

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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